Green Salad With Pears, Pecans and Blue Cheese

washingtonpost.com
serves 4-6
Ingredients
For the Dressing

• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons pure maple syrup
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

For the Salad

• Leaves from 1 large head of red leaf lettuce, torn
• 1 large, ripe pear, peeled, cored and sliced
• 2 ounces blue cheese, crumbled
• 1/3 cup pecan pieces, toasted (see NOTE)

Preparation​
For the dressing: Whisk together the vinegar, mustard, maple syrup, shallot, salt, pepper and oil a medium bowl until emulsified.
For the salad: Place the lettuce in a large mixing bowl and toss with the dressing until coated.
Divide the dressed lettuce among individual plates. Top each portion with slices of pear, some blue cheese crumbles and pecan pieces. Serve right away.
NOTE: Toast the pecan pieces in a small, dry skillet over medium heat, stirring, until fragrant, 3 to 5 minutes. Cool completely before using.